Healthy Chickpea and Zucchini Fritters

by Kristen on April 24, 2012

There’s dirty little secret no one wants to share with you. Sure it all looks great from the outside: expensing restaurant meals, taking cool pictures, making delicious food etc etc. But there’s a dark side too. Food blogging is bad for the waistline. There, I said it.

That’s what the ‘healthy’ in the chickpea and zucchini patties in all about.

They’re like an extra moist and tasty falafel, delicious on their own or in a pita. Baked instead of fried these little patties are still a little crispy despite not being fried in oil. I served them with no fat Greek yogurt (cringe, that sounds sacrilegious to my ears.) There’s no way I can sit here and tell you that no fat yogurt is worth eating. It’s not, in my opinion. But no fat Greek yogurt still manages to be thick and creamy and a close replica of the original.

Recipe adapted from Whole Living. I would like to thank Johnny Miller for the beautiful photograph that I tried my best to replicate as a part of my Get Better at Photography Plan.

I make falafel at home often, but I’m definitely going to try this spin the next time. However, I highly recommend elevating the yogurt to the next level by also mixing in plenty of dill and freshly grated garlic. Even some diced and drained cucumber would be good, making it a bit more like a tzaziki sauce.

These look amazing! I love falafel and these look like an amazing healthier alternative, and let’s be real: it’s the beginning of summer, isn’t everyone on a diet?! Mmm, can’t wait to whip up some homemade tzadziki sauce to eat with these!

After you blend the chickpeas take them out of the food processor and mix them in a bowl with the other ingredients. If everything goes into the food processor together it will just become mush … you def don’t want that!

And thank you for your question. It really helps me to figure out where my recipes need more explanation!